📝 About This Recipe
A cornerstone of Japanese home cooking, Kinpira Gobo is a traditional 'Nimono' dish that celebrates the earthy, woody depth of burdock root paired with the sweetness of tender carrots. Named after the legendary strongman Sakata no Kintoki's son, this dish is prized for its 'power-giving' crunch and the perfect balance of umami-rich soy sauce and mirin. It is a versatile staple that tastes even better the next day, making it the ultimate addition to a classic bento box or a healthy side for a traditional Japanese breakfast.
🥗 Ingredients
Main Vegetables
- 200 grams Burdock Root (Gobo) (scrubbed clean but not fully peeled to retain flavor)
- 100 grams Carrot (peeled and cut into matchsticks)
- 2 cups Water (for soaking the burdock)
- 1 teaspoon Rice Vinegar (added to soaking water to prevent discoloration)
The Sauté and Braise
- 1.5 tablespoons Toasted Sesame Oil (high quality for the best aroma)
- 1 piece Dried Red Chili Pepper (Takanotsume) (deseeded and thinly sliced into rings)
- 2 tablespoons Soy Sauce (use Japanese dark soy sauce)
- 2 tablespoons Mirin (sweet rice wine)
- 1 tablespoon Sake (Japanese cooking sake)
- 1 tablespoon Granulated Sugar (adjust to taste)
- 1/4 teaspoon Dashi Powder (optional, for an extra boost of umami)
Finishing Touches
- 1 tablespoon Toasted White Sesame Seeds (lightly crushed to release oils)
- 1 pinch Shichimi Togarashi (Japanese seven-spice powder for garnish)
👨🍳 Instructions
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1
Prepare a medium bowl with 2 cups of water and 1 teaspoon of rice vinegar. This will be used to soak the burdock to remove bitterness and prevent browning.
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2
Scrub the burdock root thoroughly under cold running water using a vegetable brush or the back of a knife to scrape off the dirt. Do not peel off the skin entirely, as the skin holds most of the earthy aroma.
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3
Shred the burdock using the 'Sasagaki' method: hold the root like you are sharpening a pencil and shave off thin, 2-inch long shards directly into the vinegar water. Alternatively, cut into thin 2-inch matchsticks.
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4
Let the burdock soak in the vinegar water for about 5-10 minutes. The water will turn slightly brown; this is normal.
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5
While the burdock soaks, peel the carrot and cut it into matchsticks (julienne) of a similar size to the burdock pieces.
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6
Drain the burdock root thoroughly in a colander and pat dry with a paper towel to prevent the oil from splattering during the sauté.
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7
Heat the toasted sesame oil in a large skillet or wok over medium-high heat. Add the sliced red chili pepper and stir for 30 seconds until fragrant.
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8
Add the drained burdock root to the skillet. Sauté for 3-4 minutes until the burdock begins to soften slightly and becomes translucent.
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9
Add the carrot matchsticks to the pan. Continue to sauté for another 2 minutes until the carrots are vibrant and slightly tender.
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10
Sprinkle the sugar over the vegetables and toss well. Add the sake and mirin, allowing the alcohol to steam off for about 1 minute.
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11
Pour in the soy sauce and add the dashi powder (if using). Reduce the heat to medium-low.
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12
Simmer the vegetables, stirring occasionally, until the liquid has almost completely evaporated and the vegetables are coated in a glossy, dark glaze. This should take about 4-5 minutes.
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13
Once the liquid is gone, give the vegetables a final toss to ensure even coating. Remove from heat.
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14
Stir in the toasted sesame seeds. Transfer to a serving bowl or allow to cool completely for bento storage.
💡 Chef's Tips
For the most authentic flavor, avoid over-peeling the burdock; the skin contains the 'umami' of the root. If you prefer a softer texture, add 2 tablespoons of water or dashi during step 12 and cover with a lid for 2 minutes. Adjust the heat by adding more or less of the dried chili; removing the seeds completely will keep it mild. Kinpira lasts for up to 5 days in the refrigerator and actually improves in flavor as the vegetables absorb the sauce. If you can't find fresh burdock, many Asian grocery stores sell pre-shredded frozen burdock which works well in a pinch.
🍽️ Serving Suggestions
Serve as a side dish (Okazu) alongside grilled salted mackerel (Saba Shioyaki) and steamed white rice. Pack into a bento box as a fiber-rich, shelf-stable vegetable component. Top a warm bowl of Udon or Soba noodles with a generous heap of Kinpira for added crunch. Pair with a chilled glass of dry Junmai Sake to complement the earthy and salty-sweet notes. Mix leftovers into warm rice with a little bit of furikake for a quick 'Mazegohan' (mixed rice).